Roasted Tomatoes with Spinach and Parmesan are not only quick and easy, but absolutely healthy and delicious as well. This is a perfect side dish.
About Roasted Tomatoes with Spinach and Parmesan
Who doesn’t love going out to dinner – especially with good friends?
And it gets even better when you go to a restaurant that has an innovative menu like T-Bones Chop House in Las Vegas.
I remember having Snapper with wonderful lemon caper sauce.
It was really good but the thing I remember most was a side we ordered.
Roasted Tomatoes with Spinach stood out. It was healthy, creative and absolutely delicious.
So when I got back to my kitchen, I had to recreate it.
Healthwise, I loved the idea of tomato combined with spinach.
Of course I had to improve it by adding a bit of garlic and butter. It just makes it taste richer.
And then I substituted freshly grated Parmigiano-Reggiano for the American Cheese.
So let’s make it.
Ingredients of Roasted Tomatoes with Spinach and Parmesan
- Olive oil
- Parmesan Cheese
How to Make Roasted Tomatoes with Spinach and Parmesan
First preheat your oven to 350 degrees.
Next, grease an ovenproof pan with olive oil.
Cut the tomatoes in half width wise. Seed them and slice a small portion off the bottom of each one to help them stand firm.
Place the tomatoes in the prepared dish.
Then add butter and garlic to a sauté pan over medium high heat. Cook a stir 1 minute.
Add spinach and pepper and stir with tongs until the spinach begins to wilt.
Remove from heat and divide the wilted spinach equally among the tomatoes.
Add shredded Parmesan over the spinach. Then add Panko over the top.
Drizzle lightly with olive oil and lightly sprinkle sea salt over the top.
Add to the oven and bake 20 minutes until the Panko lightly browns and the tomatoes have a slight give.
If the tomato is still firm, let it cook another 5 minutes.
Beyond that it could get a bit too soft. It’s perfect when the Panko is browned and beautiful and the tomatoes are slightly giving.
You can actually use any Parmesan cheese, but I think the Reggiano is the best.
I really love the little crunchy bits in it that just have fabulous flavor.
It has a richer nuttier flavor that regular Parmesan doesn’t have.
I know. I know. It’s a lot more expensive, but some things are worth it.
Justify it by knowing you don’t have to use as much because the flavor is more intense.
If you like this recipe, please leave a comment below and pin us on Pinterest!
Also try Roasted Tomatoes with Spinach and Pesto
Roasted Tomatoes with Spinach and Parmesan
- 2 Medium Tomatoes
- 1/2 tsp Olive oil
- 1 tsp Butter
- 2 Cloves Garlic
- 2 Cups Baby spinach Freshly washed
- 1/4 tsp Pepper
- 3 tsp Parmesan Cheese Parmigiano-Reggiano is preferred
- 1 tsp Panko crumbs
- 1 tsp Olive oil
- 1/4 tsp Salt Himalayan Pink Salt is preferred
- Preheat oven to 350 degrees F
- Grease oven proof pan with olive oil.
- Cut tomatoes in half width wise, seed them and slice a small portion off each bottom to allow tomatoes to stand firmly. Place tomatoes in the prepared dish.
- In a saute pan over medium high heat, add butter and garlic. Cook and stir 1 minute Then add spinach and pepper and stir until spinach just begins to wilt. Remove from heat and add cooked spinach equally on top of the tomatoes.
- Top the tomatoes with equal portions of the Parmesan cheese. Then sprinkle the Panko crumbs on top of the cheese. Drizzle with olive oil.
- Bake in oven 20 minutes until tomato has a slight give and the bread crumbs are brown.